"The earliest picnics in England were medieval hunting feasts. Hunting conventions were
established in the 14th century, and the feast before the chase assumed a special importance.
Gaston de Foiz, in a work entitled Le Livre de chasse (1387), gives a detailed description
of such an event in France. As social habits in 14th century England were similar to those in
medieval France, it is safe to assume that picnics were more or less the same. Foods consumed
would have been pastries, hams, baked meats, and so on...Picnicking really come into its own
during the Victorian era, and enters into the literature of that period. Dickens, Trollope, Jane
Austen all found pleasure in introducing this form of social event into their fiction. One can see
why: a rustic idyll furnished an ideal way of presenting characters in a relaxed environment, and
also provided an opportunity to describe a particularly pleasant rural spot. Painters have also
been
drawn to the subject...Monet, Renoir, Cezanne..."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999
(p. 602) [NOTE: This passage sites several sources for further study, including one for Japanese
picnic customs.]

"The French might have invented the word "picnic," pique nique being found earlier than "pic
nic." (The meaning, aside from the probably connotation of "picking," is unknown.) It originally
referred to a dinner, usually eaten indoors, to which everyone present had contributed some food,
and possible also a fee to attend. The ancient Greek "eranos," the French "moungetade" described
earlier, or modern "pot luck" suppers are versions of this type of mealtime organization. The
change in the meaning of the term, from "everyone bringing some food" to "everyone eating out
of doors" seems to have been completed by the 1860s. The impromptu aspect, together with the
informality, are what the new meaning has in common with the old; there is a connotation too of
simple food, which may be quite various, but which is not controlled, decorated, or strictly
ordered into courses. Picnics derive, also, from the decorous yet comparatively informal
sixteenth-century "banquets" mentioned earlier, which frequently took place out of doors...Not
very long ago, picnics were rather formal affairs to our way of thinking, with tables, chairs, and
even servants. But everything is relative: what was formal then made a trestle-table in the open
countryside seem exhiliaratingly abandoned. The general feeling of relief from normal
constraints..."
---The Rituals of Dinner: The Origins, Evolutions, Eccentricities and Meaning of Table
Manners, Margaret Visser [Penguin:New York] 1991 (p. 150-1)

"Picnic. An informal meal in which everyone pays his share or brings his own dish,' according to
the Littre dictionary. That was probably the original meaning of the word, which is probably of
French origin (the French piquer means to pick at food; nique means something small of no
value.) The word was accepted by the Academie francaise in 1740 and thereafter became a
universally accepted word in many languages. From the informal picnic, the outdoor feast
developed. In Victorian Britain picnics may not have been as formal as country-house dinners,
but
they were often elaborate affairs. Weekend shooting parties and sporting events were occasions
for grand picnics, with extensive menus and elaborate presentation."
---Larousse Gastronomique , completely updated and revised edition [Clarkson
Potter:New York] 2001 (p. 883)

[1908]
"Picnic menus. Many a housewife who finds no trouble in devising dainty and attractive menus
for
the home table declares herself feazed when it comes to the preparation of the picnic basket. Yet
it is not a difficult undertaking when one gets on to the "pull of the ropes." Even in the home
meals there must be forethought to see that all necessary materials are on hand. Even more so is
this essential in putting up luncheon for half the pleasure of a picnic depends on the efficiency of
its commissary department, and any serious oversight when one is twenty miles from a lemon or
any other desired edible is a misfortune hard to bear. Picnic luncheons should vary according to
the prospective stage setting and the mode of journey thither. If the party is to motor, sail or drive
to its destination, with pleny of room for hampers and accessories, the bill of fare may be much
more varied and comprehensive than when one goes on trolley or wheel or expects to tramp to
the picnic ground. In the latter case it is necessary to go in light marching order, everything as
compact as possible, and things must be stowed away in boxes instead of baskets, that may be
thrown away when the meal is finished. Individual drinking cups should be included in every
luncheon outfit, and the new paper collapsible cups that now come for three or four cents apiece
solve the question that was erstwhile a perplexing one. Paper napkins and table cloths, a whole
set
of the latter consisting of fancy cloth 42X56 and a dozen napkins to match, put up in stout
envelope cases, may be bought at ten cents for a set.

"Picnic sandwiches. It goes without saying that sandwiches are the backbone of all
out-of-door luncheons, and the roster of delightful ones is long. The "binding" may be a light
tender
wheat bread, at least twenty-four hours old and cut wafer thin; may be brown bread or whole
wheat bread cut thicker; may be a two story affair, with both white and brown bread in amicable
relations; may be substantial slices of rye or pumpernickel, a tender baking powder biscuit, a
fluffy, melt-in-your-mouth roll, or conbread or gems that are not too crumbly. The filling must
accord with its binding and its name is legion. With the dainty slices of wheat bread comes first a
spreading of sweet butter applied with a light hand. Then comes a the heart of the sandwich,
which may be caviar mixed with a little lemon juice, anchovies pounded to a paste and mixed
with
equal quantities stoned and chopped olives and a sprinkling of minced parsely, a slice of chicken
breast salted and prepared with a protecting leaf of crispy lettuce moistened with mayonnaise,
nasturtium leaves, blossoms and stems lightly salted, sprigs of watercress seasoned, minced
chicken moistened with own stock, gravy or mayonnaise, equal quantities chopped chicken and
ham, with a few minced truffles thrown in a mince of ham and veal in combination, of tongue
and
veal, wafer thin slices of boiled tongue, or tongue in aspic cut in delicate slices and laid with
equally thin slices of tomato salad and peppered between rounds of buttered bread.

"Tasty additions to the luncheon. Tasty additions to the luncheon are a souse of pigs' feet, veal
loaf, broiled chicken, smoked salmon sliced thin, boned herring, baked beans, chicken salad, put
up in little individual paper cases, then packed in a large box and carried "right side up with
care."
Swiss cheese sliced thin never goes begging. Saratoga chips are tasty and easy to carry and serve.
A pigeon pie is extrememly English and extremely nice, as also lamb cutlets in aspic jelly.

"Relishes for the picnic basket. Among the tasty relishes for the picnic basket are olives
(opening the bottle and pouring off the liquor before packing), pickles, salted peanuts, radishes
(not forgetting to put in the salt shaker), popcorn, young onions for those who are especially fond
of them and tomatoes.

"Sweets for topping off. Among the sweets best for topping off the luncheon are currant tarts,
carrying shells and jelly separately and putting together before service; apple or berry tunovers, a
glass of bar-le-duc or other jelly, chocolate and sponge cake, cookies and crullers, preserved
ginger, crystallized fruits, and if there is to be a camp fire plenty of marshmallows for toasting.

"Liquids. As a large amount of liquid is awkward to carry it is usually better to take a small
bottle of something concentrated that may be diluted with cold water when ready to serve the
lunch. The juice of lemons may be squeezed out and made as sweet as desired; then bottled.
Raspberry of cherry shrub is refreshing, allowing a couple of tablespoonfuls to each glass of cold
water. Team may be made quite strong, so as to bear reducing, carrying along lemons and block
sugar to be added when serving. Grape juice is always appreciated. Ginger beer has its adherents,
and a couple of bottles of claret add cheer and refreshment. If coffee is carried, it is better
sweetened and "creamed" before starting, then poured into bottles with patent stoppers.

"Fruits. Anything from watermelon down to strawberries unhulled with a little paper of
powdered sugar to assist in their serving goes well at a picnic."
---New York Evening Telegram Cook Book, Emma Paddock Telford [Cupples &
Leon:New York] 1908 (p. 623-4)

[1900]
"Out-Door Parties and Picnics: Garden and Lawn Parties
One of the most agreeable forms of summer entertainments in the country, or at suburban residences, where the charm of nature spreads
over the whole scene, is the garden or lawn party. In remote country localities these parties are very delightful, particularly if city
friends are guests for the summer, as the perfume of roses, the odor of clover blossoms, and the rustic surroundings, are charming and
diverting to the denizens of the busy world who are tired of the artificial life of society. When properly conducted a garden party may be given with very
little trouble, and made very simple and informal, but if desired may be quite elaborate and ceremonious. When only neighbors are to be
entertained, a hasty invitation, so as to be sure of fine weather, may be sent 2 or 3 days in advance, but when guests are
expected from any distance it is customary to send invitation 8 or 10 days in advance. These invitations are usually engraved on
handsome, plain note paper, and may be in this form:

MR. AND MRS. CHARLES LEIGH
request the pleasure of
MRS. MORTONS'
Company on Thursdya, the Fifth of August,
at 3 o'clock.
Garden Party. Maple Grove.

"When guests are to come by rail, it is well to send a card stating the hours at which trains arrive and leave the station. At
a garden party the hostess receives here guests on the lawn, or in the garden, wearing her hat and gloves. But guests should always
be invited to the house to take off their wraps, or arrange their toilet, if desired. The thoughtful hostess will take care to have
everything in readiness for the comfort and entertainment of the company. Rugs whould be laid on the grass for the accomodation of
those not accustomed to stanidn on the ground, and easy chairs provided for delicate and aged ladies who may be present, so all may enjoy the
party without fear of the consequence.
Much tact is required to properly entertain guests at a garden party, and prevent them from wandering aimlessly about the grounds.
Ample amusements must, therefore, be provided. The lawn-tennis ground msut be in perfect order, croquet sets in readiness, archery
tools supplied, as well as arrangements for all kinds of suitable games made.

"Ladies wear hats or bonnets at a garden party, and would dress otherwise appropriately. If a plain, informal affair, the dress should be
simple and becoming, and if games like lawn tennis or archery are among the amusements, light flannel dresses are suitable. But
if invited to a ceremonious lawn party, where style will previal, handsome though simple toilets are required. Picturesque
costumes may be made very effective on the grass and under the trees, and ladies of taste have a fine field for displaying it
upon such occasions. Many very fashionable people conduct the garden party in the style of an afternoon tea, receiving and
entertaining guests in the open air until ready to serve refreshments, when all are invited to the dining-room to partake of
them.

"When the refreshements are to be served in the garden or lawn, of course the dishes must all be cold, and may consist of
salads, pates, pressed meats, Charlottes, jellies, ices, cakes, lemonade and iced tea. A cup of hot tea should always be in
readiness in the kitchen for those ladies desiring it.
Numbers of small tables, with pretty, fancy covers, and colored napkins, should be set around under the trees, near fountains and
other suitable places, with camp-stools for the accommodation of guests when partaking of the refreshments. Gentlemen may help
the ladies, if they prefer, and wait on themselves, requiring the servants only to remove the dishes, and replenish the pitchers with
lemonade, milk, or water. Fruits and berries are served at garden parties, and should be of the finest quality. Ices are a very
acceptable addition to an outdoor entertainment, being light and refreshing for warm weather; they are served in fancy paper-cups, laid
on ice plates. For ladies desiring to give garden parties, the following bill of fare will be found sufficient:

[1905]
"Garden Parties
A garden party is nothing less than a reception held out-of-doors. The only modifications are those which the place entails. There
is much in favor of making the most of the gardens, flowers, trees, and lawns on days when the weather permits. Every one enjoys the cool
shade and the abundant room on these occasions. If hostesses, in their summer residences, realized the greater comfort to their
guests, they would utilize these accessories more than they do. The fickleness of the weather is the only contingency for which
the hostess must be prepared, to meet which only reasonable foresight is necessary. When preparations are made for a gsarden party, or
fete champetre, there must also be ample provision for transferring the reception easily and quickly from the garden to the
house in case of bad weather. If the occasion is formal, engraved invidations must be used. They are in block letters or black
script on white paper or cards, and may be worded thus:

Mrs. Charles Edmund
requests the pleasure of
--(insert name of guest)--
company on Thursday afternoon,
July third,
from four until seven o'clock.
Garden Party. The Bower.

"Or the invitation may take the form of an 'At Home' card with the words 'Garden Party' in the lower left-hand corner. It is desirable
to furnish your guests with necessary information about the arrival and departure of trains. On informal occasions an ordinary
letter of invitation may be sent either by mail or messenger. These notes are of such friendly tone as the acquaintance with
the person invited will warrant. The invitations are answered in the usual way. One may prepare for the occasion according
to the style of invitation sent out, knowing that if printed cards are used the entertainment will be formal. It is a common
custom for the hostess to send her visiting card with the words 'Garden Party' on the lower left-hand corner and the time
and place on the lower right. In reply to one of these an invited guest will answer with a polite note. The preparations involved putting both
the garden and house in order. The lawn is mowed; gravel walks are rolled, and chairs are palced about in shady places and on the
verandas. The house is decorated with flowers and the doors and windows left open and inviting. The hostess may indulge her taste in
music, and provide it in any form convenient or pleasing to her, or may omit it altogether.

"If the place is large enough to afford room for games of croquett, tennis, or golf, all of these opportunties should be offered to
the guests. The chief amusements are of a social nature, the guests moving freely about, and partaking of refreshment. It is,
therefore, not necessary to provide a chair for each guest; but comfortable lounging places, whicker or rustic chairs, benches, and settees are always
acceptable. It is all well to spread rugs here and there where the ground may be damp. Especial attention must be paid to the comfort of
the delicate or old. The refereshments will include such berries and fruits as may be in season, with ices, cold drinks, cakes,
sandwiches, salad, claret, or other cup, and lemonade. These are served under an awning, tent, or bower decorated with flowers,
and dispensed by servants at the call of the guests. Or this may all be inexpensively and effectively served from the shade of
the veranda.

"Punctually on the hour the hostess should order the musical programme begun. She should be ready on the lawn to greet each
arrival. She may enjoy the shade of either a hat or her parasol. As the guests arrive the are greeted by shaking hands, and are
introduced to strangers. If the attendance is very large, she will have little time for anything but greeting and adieus. Then she
must rely upon the help of her friends. If the party is a small one, she will be able to mingle with her guests and not run
the risk of failing to see a new arrival. The guests, on their arrival, enter the house, where rooms on the ground floor are
set aside for their convenience. Wraps, veils, and coats are there laid aside before boing out to greet the hostess on the
lawn. After this guests largely entertain themselves. It is quite proper to remain during the entire afternoon, but no call should
be shorter than half an hour, during which time the guest should be as prominent as good taste allows. This is out of deference
to the hostess. If one is obliged to make only a short stay, it is well not to take formal leave of the hostess, but to slip away as quietly
as possible. When the party is very large it is customary for the quests to leave cards, either upon entering or leaving
the house.

"There is absolutely nothing to be prescribed in the way of dress for either ladies or gentlemen at a garden party. Ladies may
indulge their tastes in the lightes dresses for afternoon wear in and and every direction. Gentlemen may wear frock coat with silk
hat, or a yachting or flannel or serge suit with straw hat. Gentlemen do not wear gloves on such occasions. While in England, and in the ultra-
fashionable sets in America, gentlemen dress de rigueur, the greater inclination is towards an informal dress."
---Consolidated Library of Modern Cooking and Household Recipes, Volume 1: The Modern Hostess, Christine Terhune
Herrick, editor and chief [R.J. Bodmer:New York] 1905 (p. 204-208)

[1905]
"Indoor Lawn Party
Our social committee, of which I was then chairman, wanted very much to have a lawn party; but the season for such things was
quite over, as the evenings were too cool. However, a bright idea occurred to one of our number, and we decided to have an indoor
lawwn party. The Saturday afternoon before it was to take place, four of the committee took a team, went out into the woods, and secured a
lot of pine boughs, autumn leaves, tec., and Monday evening, which was the evening before it occurred, we increaszed our force of
workers, and went to the vestry to turn it, as far as possible, into an outdoor scene. We trimmed the chandeliers, posts, and
every available spot with boughs, strung Japanese lantersn all across the room, made a beautiful bower in one corner for the
orchestra, for which we had three pieces, a piano, a violin, and a cornet. In the opposite corner of the room we had a canvas tent where
fortunes were told at five cents each (by palmistry) by one of your young lady gypsies. Hammocks were swung from the large stone
posts, and a standing double swing was placed on one side of the room, where the younger people enjoyed themselves hugely. Small
tables were put into odd corners of the room, where ice cream and cake were served by ten young ladies in pretty summer costumes.
Lemonade was served from an aold well, which was a large square box or packing case, covered with canvas, painted to represent
a stone wall. To this we attached a well-sweep made form a branch of a tree, tied on a large new tin pail, and served the
lemonade in small glasses at two cents a glass. During the eveningwe had a male quartette gather around the well and song 'The Old Oaken
Bucket,' and other selections. The orchestra played the whole evening with very short intermissions. One one side of theroom was aranged an artistic
corner where peanuts were sold at the usual price of five cents a bag."
---Bright Ideas for Entertaining, Mrsa. Herbert B. Linscott [George W. Jacobs:Philadelphia] ninth edition, 1905 (p. 98-99)

[1924] "Automobile luncheons.
These may be easily packed in ready-made kits obtained at almost any price, or in a suitcase
partioned off at home for the purpose. All dishes should be of paper, folding knives, spoons, and
forks may be carried. The points to be considered in planning the menu are to select foods thay
may be easily transported and to balance the meal. A course meal may be provided if desired,
soup carried in a hot-cold bottle. Meat loaf, fried chicken, broiled chicken, sliced roast beef or
ham may act as the main course, or a meat or egg salad may take its place, lettuce being carried
separately. If desired, a substantial course may be made of sandwiches. (For suggestions see
chapter on Sandwiches.) The dessert may consist of fruit and any cake or pie that is not sticky. Or
use cookies, gingerbread, plain or jelly doughnuts."
---Mrs. Allen on Cooking, Menus, Service, Ida C. Bailey Allen [Doubleday, Doran &
Company:Garden City] 1924 (p. 907-8)

[1936] "Summer renews the stage for the picnic: Elaborate Hampers or Simple Boxes May
Hold the Feast,"
--- New York Times, July 26, 1936. This article details at length the contents of a picnic
basket for a "motor picnic."

"Wholesome food, well prepared, is a basic requirement in the lives of all of us, and the needs of the human body do not vary in this
resepect when we go vacationing. The only real difference between appetites at home and 'in transit'is that appetites on vacation usually
are more robust. Appetites in trailers are no exception. Three meals a day can be well executed with a minimum of effort in the snug
convenience of a trailer kitchen. Adventuring in a trailer opens opportunities for adverturing in new foods, to anyone who will
explore the possibilities of this vagabond existence; and for summer camps and kitchenettes, these menus are equally
convenient. Meals for the trailer need not be drab or uninteresting. Fresh food on every roadside stand, wholesome food in cans challenging the homemaker
to feed her traveling companions interesting food, well prepared. Good food which is adequate and appetizing need not be
elaborate or intricate to prepare. It is hoped that the martyr spirit dominating homemakers of an earlier day will not reappear
in the trailer. Some of the same spirit of adventure that prompted the pioneer homemaker to feed her family well as she swayed across the continent in her
covered wagon may still be required of today's trailer homemaker. New frontiers are hers without the same hardships and
hazards. Today's trailer homemaker, if she has taken a step in the fashionable direction of keeping up with the times, will
dominate her meals--not be dominated by them. She will plan each day's meals carefully, with the assurance that her family
is adequately fed. She will reduce their preparation to a minimum of time and effort, so that most of her day will find her free
to revel in the day's adventures in carefree, holiday mood."
---Meals on Wheels: A Cook Book for Trailers and Kitchenettes, Lou Wilson and Olive Hoover [Modern Age Books:New York]
1937 (forward)

Cooking Equipment
"One of the first hazards to be overcome by the trailer cook is her desire to take too much cooking equipment. It is so much
easier to empty out the kitchen drawer into the trailer drawer; the pan closet into the trailer closet, then to sit down and
question herself about each piece, 'Do I need this? Can I use this pan for a roaster as well as a frying pan?' The most important
point is to take the minimum amount of equipment with a place for every bit of it! For example, if you want to take your
electric roaster, your pressure cooker and your waffle iron, do please find a place for them in one of the cupboards. Do not let them
set out to catch dust. it is difficult enough for two or more people to live in small quarters, keeping the trailer neat and
orderly, without adding incidentals to the task....New Equipment. Look for new ideas in utensils. There are some now on the market with new ones
continually being added. Many of them are ideal for the trailer, if new equipment has to be purchased. There are pans which come
two or three to a set, with individual covers. The nest together and will fit over one burner. If an oven is needed, and a portable
one is not desired, there are ovenettes now available which are quite satisfactory. They fit over one of the the top units
on the stove, and bake in the same way as an oven. A little practice is needed, however, to learn to regulate theheat. Recently
an aluminum manufacturer of Wooster, Ohio, brought out a very useful utensil kit. The price is about nine dollars and the
kit contains: 1 percolator, 3 different size saucepans with lids, 2 different size frying pans with lids. The lid of the
largest frying pan fits a large water pail. All of the utensils pack completely into the water pail. There are two handles
which fit all pans. The new self draining saucepans are worth the extra pennies they cost."
---Meals on Wheels (p. 6, 8) [NOTES: (1) Buckeye Aluminum Company,
Wooster OH, manufactured the cookware referenced above. (2)This book offers supply lists, cooking tips, menus & recipes. Happy to share.]